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As a food grade fermentation starter, Lactobacillus plantarum (L. plantarum) also named as the secondary starters during cheese ripening. In this study, the concentration of NaCl was screened as the main factor in the cheese-like conditions (15°C, pH5.2, 6% NaCl) to assess the potential properties of L. plantarum. A comprehensive proteome profile of L. plantarum strain was analyzed with iTRAQ proteomics...
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